Hydrabadi Mutton Soup

Soups are always a heartwarming dish to devour. Mostly we have it as a starter but this particular soup can be had for a light breakfast or dinner on a cold day.

Really flavorful and packed with goodness this soup will be an instant hit at homes. The shallots must be browned a little bit which gives the touch of french onion soup flavor to this mutton soup. Hope you enjoy.

INGREDIENTS:

10 Pieces bone in mutton or paya

1 Tsp ginger garlic paste

1/2 Tsp salt

10 Shallots

1/2 Tsp chopped ginger

1 Big green chilly

1 Tblsp oil

1 Tsp coriander seeds

1/2 Tsp cumin seeds

1 Tsp pepper corns

10 Mint leaves

1 Tblsp gram(channa) flour

4 Cups water

Salt to taste

METHOD:

   In a pressure cooker take the cleaned meat pieces/paya and mix in ginger garlic paste and salt along with 3 cups of water and cook for 2 whistles, reduce flame to medium and cook for another ten munutes. While you wait for the steam to subside prepare the seasonig.

 Heat a pan over medium heat and fry the finely chopped shallots until golden brown. Then add chopped ginger and green chillies and fry along.

Meanwhile coarsely grind the coriander seeds, cumin and pepper and add to the onion. Fry until raw smell is gone.

Add the chopped mint leaves and fry a bit. 

To this add the cooked bones along with the liquid. Add more water if neeed. You must get about 4 cups altogether. Add more salt as needed.

Mix the gram flour in 1/4 cup water and add to the soup mix. Reduce flame and simmer for about 20 minutes or until everything blends together and the soup thickens.

Serve as a starter or with bread or naan as a main course.